Kasia’s Potato and Bacon Pierogi is a new twist on a classic. This dumpling is filled with freshly whipped Idaho potatoes mixed with crispy bacon bits. The combination creates an “Old World” flavor. A great way to complement this unique taste is to serve Kasia’s Potato&Bacon Pierogi with sauteed onions and melted butter or sour cream. Served plain is good too!

For Best Quality Let pierogi thaw. Place in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides. IMPORTANT: High heat toughens the dough.

To Boil Heat 3-4 qrts of water in a pot to slow boil. Add a tsp. of salt, if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook. IMPORTANT: Overcooking decreases quality.

Preperation Time 10 MinutesTotal Time 60 Minutes

Ingredients

1 package of thawed Kasia’s pierogi

1 ½ lbs of boneless skinless chicken breast

24 oz of store bought gravy

1 package frozen mixed vegetables

salt and pepper

3 oz of french-friend onions

¼ cup of cheddar cheese

Directions

Pre-heat oven to 350º F.

Cut chicken breast into small pieces.

In a large bowl, mix the chicken chunks, gravy, Kasia’s Pierogi, frozen vegetables and salt and pepper.

Put mixture into a 13” x 9” baking dish.

Cover with foil and bake for 50 minutes

Take out of the oven, uncover and top with the French-fried onions and cheese. Bake uncovered for 5 more minutes until onions are golden brown and the cheese has melted.